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Crispy Saffron Rice

Total 35 mins, includes cooling time
Active 15 mins
Makes 4 to 6 servings
    • 1/4 teaspoon saffron
    • 1/4 cup hot water
    • 1 tablespoon unsalted butter
    • 1 tablespoon olive oil
    • 1 1/2 cups long-grain white rice, rinsed
    • 1/2 red bell pepper, diced small
    • 2 garlic cloves, minced
    • 1 shallot, minced
    • 1/2 teaspoon crushed red pepper
    • One 8-ounce can tomato sauce
    • 2 cups vegetable broth
    • 2 teaspoons kosher salt, plus more to taste
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon ground cumin
  1. Steep the saffron: Gently crush the saffron threads over the hot water and let steep for 10 minutes.
  2. Melt the butter in a large skillet over medium heat. Add the olive oil and toast the rice until fragrant, about 5 minutes, stirring frequently.
  3. Add the red bell pepper, garlic, shallot, and crushed red pepper to the toasted rice and saute until ingredients are softened, about 4 minutes.
  4. Add the infused saffron water, tomato sauce, and vegetable broth, stirring to combine. Season with the salt, pepper, and cumin. Bring to a boil and reduce to a simmer. Cover and cook for 20 minutes. The bottom of the rice should be crispy at the end.
  5. Scrape the crispy rice off the bottom of the pan with a wooden spoon. Fluff the rice and season with more salt if desired.

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